FUNDAMENTALS OF FOOD TECHNOLOGY (1+1)

Functions of carbohydrates

Functions of carbohydrates and sources

 
Carbohydrates have a variety of functions in the animal and human body.

i. Supply energy for body functions and for doing work.

ii. Essential for the oxidation of fats

iii. Exert a sparing action on proteins.

iv. Provide the carbon skeletonfor the synthesis of some non-essential amino acids

v. Present in tissue constituents.

vi. Add flavour to the diet.

Sources

Best sources: Rice, wheat, ragi, maize, potato, tapioca, sweet potato, yam and colocasia, pulses, sugar and jaggery, honey, fruit and vegetables.


Good sources: Banana, apple, plantain, dried fruits

Requirements
Dietary reference intake

45% to 65% of an adult total caloric intake should come from carbohydrate foods.

Means 225 to 325g of CHO for a 2000kcal/day diet

Recommended fiber: choosing carbohydrates contain whole grain cereals, legumes, vegetables, & fruits.

Sugars no more than 25% of total calories.

Dietary guidelines
As in food guide pyramid: grains, fruits, & vegetables are the foundation of a healthy diet.